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D3439cc7 ef31 48b5 94e5 9f8a5c867aaa  2016 06 01 20 39 10

fricasse of poussin (baby chicken) or quail. Spatchcock the the small birds, season and sprinkle with flour. Brown in a casserole pan then remove. Add a chopped onion, 2 sticks of finely sliced celery, 2 sliced garlic, sweat until soft then add 2 knobs of butter and 2 tablespoons of flour. Add 2 glasses of white wine and reduce by half scrapping the bits off the bottom of the pan. return the meat and add a pint (500ml) of chicken stock. Cover won a cartouche and bake at 180C for 35 mins. Remove from the oven and add 2 quartered baby gem lettuce and 250g of halved white grapes. Serve sprinkled with fresh tarragon and parsley leaves